Blueberry-orange Pie And Orange Crust

ORANGE PASTRY CRUST
1 1/4 c All-purpose flour
1 ts Finely grated orange zest
1 tb Sugar
1/2 ts Salt
1/2 c Butter-flavored shortening
1 1/2 tb Reconstituted orange juice
1 1/2 tb Cold water

FILLING: Stir together sugar and cornstarch in heavy-bottomed 3-quart
saucepan. Stir in orange juice concentrate, orange juice and 2 cups of the
blueberries. Cook and stir over medium-high heat until mixture in
thickened, translucent and just comes to boil, 7 to 10 minutes. Remove from
heat and gently fold in remaining blueberries. Mound filling into baked
orange pastry crust. Refrigerate at least one hour before serving.

Can be made one day ahead. Makes one 9-inch pie, 8 to 10 servings.

CRUST: Combine flour, orange zest, sugar and salt in a mixing bowl; stir to
blend. Using pastry blender or two knives, cut shortening into flour
mixture until all resembles coarse meal. Combine orange juice with cold
water. Add juice/water by tablespoons, mixing gently with a fork just until
dough begins to hold together in clumps. If necessary an extra tablespoon
water may be added. Gather dough and shape in a flat round disk. Chill at
least 1 hour.

Preheat oven to 375. On lightly floured wax paper roll dough to about 1/8
inch , in big enough circle to overhang pie plate by 1 1/2 inches to 2
inches.

(A quick, accurate measure can be attained by turning pie plate upside down
onto pastry and then adding 2 inches). Ease pastry into pie plate, being
careful not to stretch dough and fold pastry under at edge. Crimp
decoratively. Pick bottom and sides. Freeze briefly, 15 to 20 minutes. Bake
for 15 minutes or until golden brown. Cool on wire rack. Makes 1 pie crust.